| Collation |
xxiv, 924 pages : illustrations ; 24 cm. |
|
text txt rdacontent |
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unmediated n rdamedia |
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volume nc rdacarrier |
| Series |
Woodhead Publishing in food science, technology, and nutrition |
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Woodhead Publishing in food science, technology, and nutrition.
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| Bibliog. |
Includes bibliographical references and index. |
| Contents |
Introduction to food hydrocolloids -- Hydrocolloids and emulsion stability -- The health aspects of hydrocolloids -- Agar -- Starch -- Gelatin -- Carrageenan and furcellaran -- Xanthan gum -- Gellan gum -- Galactomannans -- Gum arabic -- Pectins -- Milk proteins -- Egg proteins -- Vegetable protein isolates -- Protein-polysaccharide complexes and coacervates -- Gum ghatti -- Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactans -- Xyloglucan -- Curdlan -- Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, alternan, dextran -- Cereal [beta]-glucans -- Arabinoxylans -- Soluble soybean polysaccharide -- Cellulosics -- Bacterial cellulose -- Microcrystalline cellulose -- Hydrocolloids for coatings and adhesives -- Alginates -- Inulin --Chitin and chitosan hydrogels -- Konjac mannan. |
| Subject |
Hydrocolloids.
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Food additives.
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| Alt Author |
Phillips, Glyn O.
|
|
Williams, Peter A.
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| ISBN |
9781439808207 (CRC) |
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1439808201 (CRC) |
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9781845694142 (Woodhead) |
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1845694147 (Woodhead) |
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9781845695873 (Woodhead : ebook) |
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1845695879 (Woodhead : ebook) |
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